• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.314-320
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• 2002

When the soybean milk residue flour were added to the respective wheat flour at level of 5%, 10% and 15% the possibility of bread making were studied. Vital gluten was added to the soybean milk residue portion of a 10% composite flour at levels of 3%, 6% and 9% to improve bread quality. And test was baking properties of soybean milk residue composite flour and sensory evaluation of composite breads. Major components of soybean milk residue flour were crude protein, 22.0%; crude lipid, 13.2%; carbohydrate, 54.3%; and dietary fiber, 27.2%. When 5%, 10% and 15% soybean milk residue flour was blended with wheat flour, water absorption, development time and bread weight were increased, and volume of dough and loaf was decreased. But improved bread-making properties by adding gluten. Color of crumb got darker as the percentage of soybean milk residue flour increased, got brighter when gluten was added. Texture of bread increased in chewiness and hardness as the percentage soybean milk residue flour increased but not different in cohesiveness. The use of vital gluten showed influence to springiness, chewiness and hardness. The sensory evaluation showed that 5% soybean milk residue-wheat bread was similar to bread made from wheat flour in overall acceptability. And the bread made by miting gluten were better than 10% soybean milk residue-wheat bread in overall acceptability.

• Applied Biological Chemistry
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• v.51 no.3
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• pp.188-193
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• 2008

This study was conducted to investigate the effect of moisture content and pressure on extraction yield, crude saponins and ginsenoside contents of puffed Korean ginseng. Puffed ginsengs showed relatively higher extraction yield ($50.0{\sim}62.1%$) and amounts of crude saponins ($19.6{\sim}48.8$ mg/g ginseng) than no-puffed ginseng ($37.6{\pm}0.8%$ and $11.0{\pm}1.0$ mg/g ginseng), respectively. The highest extraction yield and amounts of crude saponins were obtained in 8.0% moisture content sample puffed at 10 $kg_f/cm^2$. In HPLC analysis, amounts of measured major ginsenosides (Rb1, Rb2, Rc, Rd, Re, and Rg1) decreased with increasing puffing pressure, yet contents of almost all major gin senosides were higher than control (no-puffed). On the other hand, ginsenoside Rg3 were produced after puffing suggesting that chemical structure of some ginsenosides might be altered during the puffing process. These results indicate that puffing can increase the extraction yield and crude saponin contents and it could influence the ginsenoside composition.

• Journal of the Korean GEO-environmental Society
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• v.10 no.2
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• pp.5-12
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• 2009

Soil samples from the King Sejong Station in Antarctic and Vladivostok were tested in the laboratory and specific gravity, compaction curve, grain size distribution were determined. The effect of temperature change on the thermal conductivity, unfrozen water content, compressive strength were investigated. In addition, the change of tensile strength with temperature of the soil from Vladivostok was measured. Samples for the compressive strength test and tensional strength test were prepared in a mould with a fixed volume to prevent swelling. Also the effects of temperature and water content change on those strength were compared. Results from the thermal conductivity test showed that thermal conductivity values for both soils was larger at temperatures below freezing than those above freezing. The unfrozen water content dropped rapidly within a temperature range of $0{\sim}-5^{\circ}C$ and then gradually decreased further $-20^{\circ}C$. Compressive strength test results showed various stress/deformation curves with a change in water content. Sandy soil of the King Sejong Station had a much larger strength than ice at an identical temperature, while clayey soil of Vladivostok had a smaller strength than ice in the initial stage, but showed a larger strength at temperatures belows $-15^{\circ}C$. Tensile strength tests revealed an increase in the strength with a decreasing temperature.

• Korean Journal of Construction Engineering and Management
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• v.11 no.6
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• pp.111-121
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• 2010

As the customer's interest for sidewalk block in the street or apartment complex is increasing, the materials of block which had been a concrete block exclusively are varied to clay paver, native rock and wood etc. Especially, the sales volume of clay paver which is environment-friendly and ergonomic is dramatically increasing every year with two digits growth rate, however, many problems like "Edge Cracking" "Freezing Breakage" "Bending Breakage" "Joint Gap" are happening frequently within a couple of hours after installation due to the durabilities. Because of the characteristics of Ceramic products, clay pavers are very easy to be broken when they are bumped against each other. In addition, they are relatively fragile by a freezing expansion breakage when exposed to water due to hydrophilic property as well as the intensity and absorptance of the products are varied with small difference from the production process such as production equipment and process control. Therefore, it costs a lot of money to repair the breakdown unless production and installation is carried out according to the strict criteria of the quality control. In this study, the symptoms of breakdown frequently happened in clay paver are classified by each type and finally the solution for this problem in the production of brick, installation and criteria of quality control through compressive strength and absorptance test is suggested.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.21 no.1
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• pp.21-26
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• 2011

Ni-YSZ (Yttria Stabilized Zirconia) composite powders were fabricated by glycine nitrate process. The prepared powders were sintered at $1300{\sim}1400^{\circ}C$ for 4 h in air and reduced at $1000^{\circ}C$ for 2 h in a nitrogen and hydrogen atmosphere. The microstructure, electrical conductivity, thermal expansion and mechanical properties of the Ni-YSZ cermets have been investigated with respect to the volume contents of Ni. A porous microstructure consisting of homogeneously distributed Ni and YSZ phases together with well-connected grains was observed. It was found that the open porosity, electrical conductivity, thermal expansion and bending strength of the cermets are sensitive to the volume content of Ni. The Ni-YSZ cermet containing 40 vol% Ni was ascertained to be the optimum composition. This composition offers sufficient open porosity of more than 30 %, superior electrical conductivities of 917.4 S/cm at $1000^{\circ}C$ and a moderate average thermal expansion coefficient of $12.6{\times}10^{-6}^{\circ}C^{-1}$ between room temperature and $1000^{\circ}C$.

• Applied Chemistry for Engineering
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• v.18 no.5
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• pp.522-526
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• 2007

Structural features and electrochemical performances of cokes pyrolized from oxidized cokes were examined, and compared with KOH-activated coke. Needle cokes ($d_{002}=3.5{\AA} $), having a graphene layer structure, were changed to a single phase of graphite oxide after oxidation treatment with an acidic solution having an $NaCLO_3$/needle coke composition ratio of above 7.5, and the inter-layer distance of the oxidized coke was expanded to $6.9{\AA} $ with increasing oxygen content. After heating at $200^{\circ}C$, the oxidized coke was pyrolized to the graphene layer structure with inter-layer distance of $3.6{\AA} $. However, the change of the inter-layer distance of the needle coke was not observed in the KOH activation process. On the other hand, an intercalation of electrolyte ions into the pyrolized coke, observed at first charge, occurred at 1.0 V, in which the value was lower than that of KOH-activation coke. The cell capacitor using pyrolized coke exhibited a lower internal resistance of $0.57{\Omega}$ in 1 kHz, and a larger capacitance per weight and volume of 30.3 F/g and 26.9 F/ml at the two-electrode system in the potential range 0~2.5 V than those of the cell capacitor using KOH-activation of coke. This better electrochemical performance may be associated with structure defects in the graphene layer derived from the process of the inter-layer expansion and shrinkage.

• Journal of the Korean Ceramic Society
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• v.38 no.9
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• pp.811-816
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• 2001

The influence of the incinerated ash and additives on glass phase formation of lightweight aggregate, weight-lightening, and the bloating mechanism was investigated. Clay was used as base materials and incinerated ash was added from 0 to 30wt%. The additives such as $Na_2CO_3,\;CaCo_3,\;K_2CO_3,\;MgCO_3$, and a little amount of waste oil were added to the mixed body. In clay/incinerated ash/additive system, it turned out that $CaCO_3\;and\;MgCO_3$ were the components for glass phase formation and $Na_2CO_3$ was the component for both glass phase formation and weight-lightening. The small addition of waste oil from 0.5wt% to 3.0wt% affect on the bloating of aggregate. Incinerated ash had a good effect on the glass phase controlling. The most effective condition controlling glass phase and bloating of aggregate was 10wt% incinerated ash, 2wt% waste oil at 1200$^{\circ}$C. The bloating mechanism of lightweight aggregate is as follows; 1) micro-crack formation caused by thermal-shock and gas generation from inside of aggregate, 2) volume expansion by glass phase formation on the aggregate surface and rapid gas bloating inside of aggregate, 3) densification after bloating.

• Food Science and Preservation
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• v.24 no.2
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• pp.266-273
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• 2017

This study was carried out to investigate the quality characteristics and antioxidative activity of bread containing lotus leaf powder (in ratios of 0, 1, 2, and 3% of the total flour). The pH of dough and bread were decreased as the concentration of lotus leaf powder increased. The volume of dough during fermentation did not show significant difference between 1% lotus leaf powder containing dough and control. The weight of bread increased by addition of lotus leaf powder. The volume, specific volume and baking loss rate of the bread decreased as lotus leaf powder levels increased. Redness and yellowness of the inner crumb were decreased by the addition of lotus leaf powder, but lightness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly as the concentration of lotus leaf powder increased. The overall acceptability of bread containing 1% lotus leaf powder showed no significant difference compared with control. The result exhibited that adding the lotus leaf powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 1% (w/w) lotus leaf powder into the bread formula.

• Food Science and Preservation
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• v.15 no.4
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• pp.542-549
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• 2008

The effects of Angelica gigas nakai powder(AP) addition on bread dough were investigated by preparing dough with 0-10%(w/v) powder. Dough raising power, gluten levels, rapid visco properties, and falling number, were investigated. The rheological properties of dough as measured by mixography, farinography, alveography, color assessment, and with scanning electron microscopy, were examined. Increase in AP concentration resulted in a linear decrease in gluten content. Dough raising power and extensibility were decreased by water absorption rate, and resistance increased. Dough stability and rose when AP was present at 1-2%(w/v). Water absorption, dough stability, and dough valorimeter values also rose when AP was present at 1-2%(w/v), but AP induced weakness in the dough, as revealed through farinography, and also resulted in a lowering of initial pasting temperature and the temperature at peak viscosity. A decrease in viscosity at the peak point, and(as revealed by RVA), a decrease in extensibility, an increased resistance to extension, and a rise in the energy required for extension, were also seen when AP powder was added, as was an increase in the R/E ratio. Overall, the addition of AP to dough to levels of 1% or 2%(both w/v) is thought to be useful in the preparation of a functional white pan bread, and results in quality improvements.

• Korean Journal of Materials Research
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• v.8 no.2
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• pp.135-140
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• 1998

Drag reduction produced by dilute solution of water soluble ionic polymer-surfactant complex under turbulent flow in a rotating disk apparatus(RDA) was investigated in this study. Three different molecular weights of polyacrylic acid(PAA) were adopted as drag reducing additives, and distilled water was used as a solvent. Experiments were undertaken to observe the dependence of drag reduction on various factors such as polymer molecular weight, molecular expansions and flexibility, rotating speed of the disk and polymer concentration. Specific considerations were put on conformational difference between surfactant and polymer, and effect of pH on ionic polymer possessing various molecular conformation through pH. The complex of ionic polymer and surfactant(Sodium Dodecyl Sulfate) behaves like a large polyelectrolyte. Surfactant changes the polymer conformation and then increases the dimension of the polymer. The radius of gyration, hydrodynamic volume and relative viscosity of the polymer-surfactant system are observed to be greater than those of polymer itself. Such surfactant-polymer complex has enhanced drag reduction properties.